Tagliatelle agli asparagi bianchi

Peel the asparagus, save the asparagus tips and slice paper-thin into tagliatelle using the mandoline.

Prepare an asparagus broth using the peels and the more woody parts.

Boil together with the Debic Culinaire Original and salt to make a sauce.

Thicken the sauce with the xanthan gum and pass through a fine sieve.

Heat the butter to make a beurre noisette.

Pass through a fine sieve and add salt and asparagus tips.

Cook for 40 minutes at 90°C and allow to cool in the butter.

Dissolve the pickling salt in the water and pickle the pork belly for 12 hours.

Rinse under cold, flowing water.

Pat dry thoroughly and seal in a vacuum bag.

Cook sous-vide style for 48 hours at 67°C.

Blanch the flat parsley in salted water. Squeeze as much moisture from the parsley as possible.

Mix the parsley together with the other ingredients using a blender.

Transfer the emulsion to a squeeze bottle.